Low Carb Salmon Patties

INGREDIENTS:

2 (14–15 oz) cans pink salmon, drained well and flaked

3 large eggs

1/2 cup finely grated Parmesan cheese (the dry, shaker-style works best)

DIRECTIONS:

Prep Salmon: Drain the canned salmon very well, pressing gently with the lid to squeeze out excess liquid. Pick out any large bones or bits of skin if you prefer, then flake the salmon with a fork in a medium mixing bowl.
Mix Ingredients: Add the eggs and grated Parmesan cheese to the bowl with the salmon. Stir with a fork or spoon until everything is evenly combined and you have a thick, slightly sticky mixture that holds together when pressed. If it seems too loose to form patties, let it sit a few minutes so the cheese can absorb some moisture.
Shape Patties: Using clean hands, scoop up portions of the mixture and shape into small round patties about 2 to 2 1/2 inches across and about 1/2 inch thick. You should get about 10–12 patties, depending on size. Place them on a plate or tray as you work.
Heat Skillet: Set a large skillet (cast iron if you have it) over medium heat and add enough oil to lightly coat the bottom of the pan. Heat until the oil shimmers but is not smoking.
Fry First Side: Carefully lay several patties in the hot skillet, leaving a little space between them so they brown instead of steam. Fry without moving them for 3–4 minutes, or until the bottoms are deep golden brown and crisp.
Flip & Finish: Gently flip each patty with a spatula and cook the second side for another 3–4 minutes, until golden brown, crisp, and cooked through in the center. Adjust the heat as needed so they brown steadily without burning …